Roasted Kale

This past week has been a crazy whirlwind week for me and now its settle down for a bit. I looked in my fridge and realized that I had some kale that really need to be cooked up. It was not really in a state that I wanted to eat it raw. It could also be that I haven’t been in much of a mood to have raw kale. I decided that roasting it would be more to my liking plus it was so easy and quick to do. Since it was cleaned and had the stems removed earlier, I just needed to toss it with some key ingredients and then bake it in an oven. Honestly, I prefer cold leftover roasted kale over raw kale anytime! Think of it as having a kale antipasto. Yum…now, you got me thinking about lunch!

Roasted Kale Recipe

Ingredient:

8 cups of organic kale

4 teaspoons organic extra-virgin olive oil

2 teaspoons of minced garlic

1/4 teaspoon sea salt

Optional:red chili pepper flakes

Directions:

Preheat the oven to 400°F.

Clean the kale and pat dry the leaves.

Remove and discard the thick center stem.

Cut the leaves to about 2×2 in. (it doesn’t need to be exact)

Dry the leaves throughly again.

Combine the kale with olive oil, garlic and salt in a large bowl.

Spread the leaves on to a parchment paper lined baking sheet.

Place the tray in the center rack of the oven.

Roast for approximately 20 minutes (or until leaves are tender, crisp on edges and slightly browned).